Preparation:
* Note: See the "Bechamel Sauce" recipe which is included in this collection.
Preheat oven to 400 degrees.
Trim top leaves and stalks off cardoons until it resembles a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off outer fibrous ribs and hard green skin using a paring knife.
Fill a stock or pasta pot two-thirds or three-quarters full (about 10 cups) with water and add flour and lemons, which have been halved and squeezed into water. Cut each cardoon into 3 pieces approximately 5 to 6 inches in length and continue until all cardoon is cleaned, trimmed and cut. Place on medium-high heat and bring to a boil. Lower heat to medium and cook just below boiling for 1 hour. Remove, drain, rinse and allow to cool. Lay cardoon pieces in oven-proof casserole and cover with 2 cups Basic Besciamela Sauce. Sprinkle with grated cheese and bread crumbs and bake for 30 to 35 minutes until dark golden-brown and very bubbly. Serve immediately as an appetizer or light lunch with grilled bread and crushed red pepper flakes.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5700) |
